My Wild Garlic Risotto Recipe
If you follow me on my socials, you’ll know that wild garlic season has arrived here in the Cotswolds! After our foraging trip to Hook Norton woods (see my blog post on foraging wild garlic), we returned home and cooked up a delicious and filling lunch – a wild garlic & pea risotto. It’s the perfect dish to make for a dinner party, particularly if you have any vegetarians in attendance, or it makes for a great Spring Saturday lunch!
Ingredients
1 Onion, diced
3 Cloves Garlic, diced
1 Handful Wild Garlic
300g Arborio Risotto Rice
1 Mini Bottle White Wine
1l Veg Stock
450g Peas
1 Handful Fresh Herbs (such as thyme & parsley)
50g Butter
60g Parmesan
Olive Oil
Salt & Pepper
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Method
If you have a thermomix, you can use that to make the entire risotto, but if not, you can make it on your stove-top!
Sauté the onions in olive oil on a medium heat for a few minutes, and then add your garlic and continue to sauté for a minute or two more.
Add your butter and allow to melt, then pour in your risotto rice and allow the butter to coat the rice, before you begin to add the liquid. If you’re using any chopped woody herbs such as thyme or rosemary, add these in now, as well as a good pinch of salt and pepper.
Add your wine and stir frequently, allowing the wine to boil down. Next, add your stock a ladle full at a time, stirring frequently and allowing the stock to soak into the rice before adding the next ladle.
Meanwhile, blend your peas and wild garlic with a ladle of stock until smooth.
Once your rice has been cooking for around 15-18 mins, add your pea & wild garlic puree and continue to cook until your rice is ready.
Stir in most of your parmesan, as well as your chopped herbs (such as parsley) and then serve with a sprinkle of parmesan and some extra black pepper. If you have any to hand, a few micro greens make a great garnish!
